TOSA

·8 U12 Large Prawns shells on (peeled with shells saved for stock) place peeled shrimp in a plastic bag with a pinch of TOSA and some olive oil to marinate

·3 pounds butternut squash peeled, deseeded and chopped

·1 large onion chopped

·5 stocks of celery chopped

·2 large carrots chopped

·3 cloves garlic diced

·2 tablespoons ginger peeled and chopped

·1 cup heavy cream

·TOSA 3 tablespoons

·Extra virgin olive oil

Pre heat oven to 350.

Stock

Over high heat combine 2 tablespoons of olive oil, onion, celery, and carrots in a 3 quart pot. After about 3 minutes or when vegetables start to soften add garlic, ginger, shrimp shells and 2 tablespoons of TOSA. Stir and sauté until vegetables are starting to brown and the spices begin to sweat (become fragrant). At this point fill the pot with water and bring stock to boil then lower the heat to medium and allow to heavily simmer until reduced by half 30 min or so. Fill the pot with water again and put it back on medium heat to reduce again by a quarter. After the stock has reduced to about ¾ of the pot turn off heat and add salt to taste. When stock is seasoned, strain liquid into a large blender.

Butternut squash base

After the stock is set to simmer, combine butternut squash, 1 tablespoon of TOSA, and 1 tablespoon of olive oil in oven safe pan or baking dish. Stir and put it in the oven. After 30 min stir (it’s okay if it gets browned) and place back into the oven for another 20 min. then remove and cover until stock is ready.

Finish it

Combine roasted squash and shrimp stock in a large blender and blend. Meanwhile sauté peeled shrimp in some olive oil over medium high heat 3 to 5 minutes on each side until fully cooked. Add heavy crème to blender and pulse until well incorporated then salt to taste if necessary. Pour bisque into a shallow bowl and finish with 2 shrimp each.